Lemon Chilli Lobster In Spiced Coconut Sauce

2
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Time. Times are estimated."

Original recipe yields 2 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (1006.6 g)
  • Calories 1744.3
  • Total Fat - 92.9 g
  • Saturated Fat - 52.2 g
  • Cholesterol - 190.4 mg
  • Sodium - 795 mg
  • Total Carbohydrate - 207.5 g
  • Dietary Fiber - 17.1 g
  • Sugars - 169.3 g
  • Protein - 36.6 g
  • Calcium - 471.8 mg
  • Iron - 5.3 mg
  • Vitamin C - 80.3 mg
  • Thiamin - 0.3 mg

Step 1

To make the sauce, heat oil in a pan over medium heat and add mustard seeds and saute for a few seconds until it starts crackling and then add the onion and saute for 3 to 4 minutes, careful to keep it translucent, do not brown it.

Step 2

Add tomatoes and capsicum and saute for 2 minutes and then add chilli powder, turmeric, ginger and saute for 2 minutes and then add 2 tablespoon water and cook for 2 to 3 minutes.

Step 3

Add coconut cream and cook for 10 to 12 minutes and add salt and a pinch of sugar, to taste; stir and set aside.

Step 4

Fry curry leaves in 2 tablespoon oil and set aside.

Step 5

Cut the lobster in half and rub the flesh with garlic, lime juice, salt and chilli powder.

Step 6

In a medium-heat frying pan, add 2 tablespoons oil and sear the lobster until just cooked.

Step 7

To serve, add 3/4 of the sauce to a bowl, arrange the lobster, drizzle remaining sauce on top and garnish with curry leaves.

Tips & Variations


No special items needed.

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